Chicken Strips in Honey-Mustard Sauce
Food and prop styling by Renee Muller | Photography by Hudi Greenberger
One of my favorite people in the whole world is Odil F. You know those positive warm “everything is great” people that you just love spending time with? She recently shared this recipe with me and I knew I had to try it. I made it tonight for supper for my family and guests and they all rated it 10+. I love that it uses regular ingredients that you have in the house and that it’s an all-in-one dish.
INGREDIENTS
YIELDS 6 SERVINGS AS MAIN DISH 8–10 SERVINGS AS SIDE DISH
- 1½ lbs (680 g) chicken cutlets cut into strips (for a chunkier dish cut each cutlet into 8 cubes)
- salt and pepper to taste (be generous)
- garlic powder to taste
- olive oil for sautéing
- 1 large onion cut in half and then into strips
- 2 large carrots julienned
- 2 medium sweet potatoes julienned
- 1–2 Tbsp flour
- 1 Tbsp soy sauce
- ¼ cup mustard
- 3 Tbsp honey
- ¼ cup water or more as needed
- sliced scallions for garnish
PREPARATION
Place chicken cutlet pieces in a medium-sized bowl. Add salt pepper and garlic powder and toss to coat. Heat a few Tbsp of olive oil in a large skillet until very hot. Add cutlet pieces and sauté a few minutes on each side until white. (I sometimes cover the skillet halfway through so it cooks more through and through.) When all finished set aside on a large plate lined with paper towels.
In the same skillet heat a little more olive oil. Sauté onion for 2–3 minutes. Add carrots and sweet potatoes and continue sautéing a few more minutes until you see the color changing. Stir constantly. Add the flour soy sauce mustard and honey and cook over low heat for approximately 15 minutes. After about 7–8 minutes add a little water (start with approximately ¼ cup) to prevent scorching. Taste and adjust seasoning if necessary adding more soy sauce mustard or honey.
Add chicken cutlet pieces and continue cooking for an additional 15 minutes partially covered. Once again if necessary add a drop of water. Remove from heat and allow to steam for 15–30 minutes.
Serve over rice or mashed potatoes drizzling sauce over all.
NoteIf you like your veggies very soft make sure you julienne them finely. Otherwise there will still be a slight crunch to them. Also I used 2 lbs (900 g) of chicken cutlets and I found the amount of sauce adequate. Feel free to alter the quantity of the cutlets and/or the veggies to your liking.
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